Cod & Clam White Soup

• 1 slice cod, thick slice, cut into chunks
• 10.58 oz clams, purged of sand
• pepper salt (胡椒鹽), for seasoning the fish
• 1 tbsp cooking oil
• 1 tbsp ginger paste
• 1 tbsp minced garlic
• 1 tbsp Shaoxing wine
• water (enough to just cover the fish), to taste
• fried shallots (油蔥酥), to taste
• chopped spring onions, to taste
• pepper salt, to taste, to season the soup

Steps

1. 1.Cut the cod (1 thick slice) into chunks and sprinkle with pepper salt.0:10
2. 2.Heat oil in a pan, then sauté the ginger paste and minced garlic until fragrant.0:13
3. 3.Add the cod and pan-fry for 1 minute.0:18
4. 4.Add 300 g of sand-purged clams to the pan.0:19
5. 5.Pour in enough water to just cover the cod, then add 1 tbsp Shaoxing wine.0:21
6. 6.Bring to a boil and cook until the clams have fully opened and the cod has firmed up — the broth turns milky white.0:24
7. 7.Sprinkle over fried shallots and chopped spring onions.0:28
8. 8.Season with pepper salt to taste. Serve hot with plenty of white rice.0:30